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August RibEyes
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Eggtucky
Posts: 2,746
Butcher had some prime cut bone in ribeyes Friday so picked up a couple..Trex'd w/DP Dizzy Dust Coarse Grind with CWs cornbread and egrets mac & cheese...good eats!!..all done on the eggs of course :woohoo:
Comments
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Nice looking steaks and corn bread. Could not ask for any better recipes from that bunch. Good Eats bud.
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A fine meal! Very purty marks on that steak!
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Thanks for the comments and yup...CWs cornbread has become pretty much a staple..I've about given up bread for supper...except cornbread..heh..I keep makin that one..and have made the mac n cheese 4-5 times...it's a bit more trouble but darn good!!
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Nice looking dinner there my friend.
I love the cornbread.
GG -
VERY appealing eye candy!
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We love it too GG..and if I can be so bold..I made a couple of 'adjustments' to CWs cornbread that we like pretty well..just for a changeup I won't use any splenda in the mix..but as soon as the cornbread comes off the egg...glaze it with a thin coat of honey and let sit for a couple of minutes to carmelize..adds all the sweet you need and a nice crunch to the crust..
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Good Lord. Saints be praised. Wow.
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Man that sounds good.
We always have honey, honey butter and a white honey spred available with the hot bread.
I am going to going to try the galzed honey idea.
Thanks, Kent -
Those look terrific.
Very nice cook. -
Nice! How did the Dizzy Dust hold up to the temps? There's sugar in that blend. Curious to know, that's all. I think the hottest I've taken that was about 400° -- never done a TRex with that particular flavor, just with their Cowlick and Raising the Steaks rubs.
Thanks, man! Interested in hearing how it turned out... -
I thought it held up quite well..had a nice crunchy texture to it..since you're only at those high temps for such a brief time, it didnt seem to break down...I would definitely use it again..at least with the coarse grind...
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Very nice!! There's that cast iron and the great sear marks. Corn bread looks great. I like cornbread more than wheat breads.
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Great looking cook.
Ross
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